High in iron, calcium and vitamin C, turnips are a nutritious root vegetable that comes in a variety of forms and sizes and can be used in a number of turnip recipes. They're most commonly pale white ...

Boil turnips and potatoes 8 minutes and drain. Turn into a 12-inch sauté pan, adding 1 1 / 2 cups broth, garlic, nutmeg and a little salt and pepper. Cover and cook at a very slow bubble over ...

Risotto with turnip tops is a classic dish that really shows off the best of Puglia. Here's the deal: it starts with cime di ...

Preheat the oven to 400°F. Cut the ends off the rutabagas and turnips, and peel them with a knife. Then slice them as thin as possible, using a mandoline if you’ve got one. The slices don’t all need ...

Craving something authentically Italian with a twist? Try this gnocchi with clams and turnip tops recipe. It is a tasty mix ...

Chef Scotty Littman of Butcher & Bee made Turnip Cacio e Pepe (Turnips with Cheese and Pepper). (see recipe below) The Edible Nashville Farm Dinner is Saturday ...

Serves 4 and multiplies easily. This dish reheats nicely; do it up to a day in advance. A hint: Cut the rutabaga smaller than the turnips; it can take longer to cook, so going with smaller pieces ...